It is nearing the end of the year, and celebrations are in order. Take a sip and pat yourself on the back for a job well done over the past year. One should also review his experiences in 2018 – take stock of the good and the bad, then make a mental note on what to accomplish in the coming year. For those who are still searching for new encounters to experience in the next two months, try opening up to a palate of new flavours with these restaurants, each enhanced through their own unique alcohol pairing.
Champagne Pairing – Stellar
Celebrations would not be complete without the popping of Champagne. The Plénitude Suite at 1-Altitude’s Stellar is an exclusive collaboration between Dom Pérignon and the restaurant, and it is also the first of its kind in Asia. Its name refers to Dom Pérignon’s three levels of Plénitudes, each needing at least seven years of maturing before reaching the next. Each level will be suitably introduced throughout the meal. Chef Christopher Millar serves up a multi-course dinner created through his deep understanding of the premium bubbly and the sourcing of regional ingredients that add new energy into the pairing. The dining experience promises to be a multi-sensory delight that goes beyond taste as it also engages diners visually and aurally. Alongside the classic Champagnes, the restaurant provides an exclusive selection of rare Dom Pérignon vintages. With such a flavourful experience at a restaurant this high up, one literally will be living it up amongst the stars.
Sake Pairing – Ki-Sho
The dining experience at Ki-Sho begins with a Haiku: “Tiredness sets in / Respite and rest is yearned for / I enter Ki-Sho”. The two-storey sanctuary offers an exquisite repertoire of Kyoto cuisine paired with a range of over 100 labels of premium, traditional and seasonal sake from a multitude of Japanese prefectures. Set daily worries and menu-phobia aside as one rejuvenates by leaving the celebratory feast to chef Kazuhiro Hamamoto, who strongly believes that food replenishes the soul. Essentially an omakase, place your trust on the chef as he skilfully and artistically prepares Ki-Sho’s signature dishes using ingredients such as Aori Ika and Hida Wagyu, varying from the season’s best. It is a surprising experience, to say the least, that gives one time to look inwards, reflect, and find back their momentum in life.
Wine Pairing – Ma Cuisine
Located in an unassuming shophouse along Craig Road is Ma Cuisine, an intimate one-star Michelin restaurant that is anything but unassuming. Ma Cuisine’s unique offering is in its over-600 labels of wines making up one of the most extensive collections in Singapore. The restaurant’s unpretentious menu of authentic French classics and Burgundian specials serves as the base of an ever-changing playground for one’s taste buds. Due to the extensive wine selection, one is able to build myriad dynamic slides and swings that presents a different experience each time, guaranteeing an untiring continuous place of exploration. Start the pairing session in high spirits with the Côtes du Rhône “Khayyam” 2015 Domaine Mas de Libian, which may be enjoyed with the La Pissaladière, a crisp anchovy tart typical of Nice that is perfect for sharing. Co-owners Anthony Charmetant and Mathieu Escoffier are the best guides in this wine adventure, curating a tailored and engaging wine-and-dine journey just for you.
Beer Pairing – LeVel33
The involvement of beer in celebrations can be traced as far back to the first documented human civilisations, which means we had quite some time perfecting the craft to go alongside food. LeVel33 demonstrates this centuries-old craft with its foundational concern of making outstanding craft beers. Using only German speciality malts, this part microbrewery, part restaurant makes sure that every beer on the menu is brewed with strict adherence to authentic recipes and techniques. Conceptualised by executive chef ArChan Chan with her chef de cuisine Maksym Chukanov, the menu incorporates elements from all stages of beer brewing and is conceptualised to complement one another to create a holistic dining experience. Take the starter Kingfish Sashimi, for example. Both the fish and cucumber are pickled and cured using house-brewed Blond Lager to create a crisp light fruitiness that permeates the dish. When one is done exploring the flavours of beer and food, end the night on a sweet note with the Layered Honey Cake, a modern take of the traditional Russian recipe where honeycomb candy is aerated with beer, gaining a darker undertone to its rich sweetness.
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